Taco Stuffed Roasted Kabocha
Casual style Mexican inspired cheesy taco stuffed roasted kabocha. Keeping things on the healthier side, this roasted kabocha stuffed with the most delicious loaded taco filling makes the list of healthy gluten-free recipes and is keto friendly.
Kabocha, also known as Japanese pumpkin, is a naturally sweet squash lower in calories and carbs than other winter squash varieties. One cup of kabocha has approximately 49 calories and 8 grams of net carbs per cup.
This healthy squash is also packed with beta carotene (Vitamin A), vitamin C, and other essential minerals. Also, the winter squash has 1.8 grams of protein per one cup and is dietary fibre-rich.
This healthy squash looks like a small pumpkin with thick green skin and orange flesh. Kabocha tastes like something in between sweet potato and butternut squash, except a little sweeter.
And, you can also eat the skin once it is roasted. This squash is my personal winter squash favourite.
about the taco filling,
I can’t tell you enough how delicious the taco meat filling is. To start, the meat is browned with onions. You can use chicken or beef. Then all the spices with garlic are added. I used chipotle chilli powder, cumin, oregano, and my personal favourite smoked paprika.
The paprika and chipotle chilli powder add extra flavour, but if you don’t have the two spices, use regular paprika and chilli powder.
For spiciness, I added crushed red pepper flakes, and I also included a sweetener and fresh lime juice. Adding something sweet and tart accentuates the flavours.
Next, I added salsa, sour cream and Mexican cheese to the mix. These three ingredients made the difference, and everything so much tastier with a little creaminess.
Before the kabocha is filled with this incredibly tasty taco filling, the squash is halved and roasted. The gluten-freee taco filling is then added to the roasted kabocha and topped with some more cheese.
Next, the squash is baked for a few more minutes, just long enough to re-heat the filling and melt the cheese.
If you like Mexican food even a little, you will love this healthier version of serving tacos. To serve, I like to add either full-fat plain Greek yogurt or sour cream, salsa and fresh cilantro.
You can even add avocado slices. The gluten-free taco meal is filling, flavourful, and so simple to make. Enjoy!
If you like squash, you will enjoy the cheesy buffalo turkey acorn squash bowls or the Thai red curry with chickpeas and butternut squash.
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